Gluten-Free Week: 5 Weeknight Gluten-Free Recipes

Shine's going gluten-free this week for National Celiac Awareness month. We'll be serving up smart ideas, solutions, stories, and of course, super-delicious recipes to help you eat sans gluten––without feeling like you're missing a thing.

We are a little obsessed with Kristine Kidd's approach to food. Her recipes are unfussy, fast, and fresh, so  when she says they can be whipped up every night of the week, we believe her. Kidd's newest cookbook, Weeknight Gluten-Free, is the like a touchdown-filled playbook for the gluten-avoidant household. There are no weird fake foods here or War and Peace-length ingredients lists. This is real food, made simple. We're sold, but see for yourself.

Grilled Steak and Fingerlings with Herb Salad

This is a 21st century upgrade to the classic steak and potatoes dinner.

Cumin seeds and coriander seeds, 2 1/4 teaspoons each
Flank steak, 1 1/2 lb (750 g)
Extra-virgin olive oil, 1/2 cup (4 fl oz/125 ml) plus more as needed
Kosher salt and freshly ground black pepper
Shallot, 3 tablespoons minced
Fresh lemon juice, 3 tablespoons
Fresh cilantro or flat-leaf parsley, 1/4 cup (1/3 oz/10 g) minced
Sweet paprika, 2 teaspoons
Cayenne pepper, 1/4 teaspoon
Fingerling potatoes, 1 1/4 lb (750 g), halved lengthwise and partially cooked
Baby salad greens, 4 oz (120 g)(about 4 cups)
Mixed fresh herb leaves, such as cilantro, flat-leaf parsley, and basil,1/2 cup (1/2 oz/15 g)


1. In a small frying pan over medium heat, toast the cumin and coriander seeds, shaking frequently, until fragrant and starting to brown, about 1 minute. Grind the seeds coarsely in a mortar with a pestle. Place the steak on a baking sheet and brush on both sides with olive oil. Sprinkle with half of the seeds, and then season generously with salt and black pepper.

2. In a bowl, combine the 1/2 cup (4 fl oz/125 ml) olive oil, shallot, lemon juice, minced cilantro, paprika, cayenne pepper, and the remaining ground seeds to make a sauce. Season to taste with salt and black pepper. In another bowl, toss the potatoes with about 1 tablespoon oil and salt and pepper to taste.

3. Prepare a grill for direct-heat cooking over high heat. Place the steak on the grill rack. Arrange the potatoes cut side down on the grill rack. Cook the steak to the desired doneness, about 5 minutes per side for medium-rare. Grill the potatoes until golden brown on the cut side, about 5 minutes. Transfer the steak to a cutting board and let stand for 5 minutes.

4. Combine the greens, herb leaves, and 2–3 tablespoons of the sauce and toss to coat. Season to taste with salt and pepper. Slice the meat thinly across the grain, and arrange on plates with the potatoes and salad. Serve right away, passing the remaining sauce at the table.

Braised Chickpeas and Carrots with Yogurt Topping

This ingredients list might look long, but if you've got a stocked pantry, most of these ingredients are probably already on your shelves.

Slender carrots, 1 lb (500 g), unpeeled
Olive oil, 4 tablespoons (2 fl oz/60 ml) plus 1 1/2 teaspoons
Large onion, 1, coarsely chopped
Sweet paprika, 2 teaspoons
Ground cumin, 1 teaspoon
Ground cinnamon and ginger, 1/2 teaspoon each
Cayenne pepper, 1/4 teaspoon
Chickpeas, 2 cans (15 oz/470 g each), rinsed and drained
Diced tomatoes with juices, 2 cans (14.5 oz/455 g each)
Raisins, 1 cup (6 oz/185 g)
Kosher salt and freshly ground black pepper
Quinoa, 1 1/2 cups (9 oz/92 g)
Plain Greek-style yogurt, 1/2 cup (4 oz/125 g)
Fresh cilantro leaves and toasted sliced almonds for garnish


1. Halve the carrots lengthwise and then quarter them crosswise. In a large nonstick frying pan over medium heat, warm 2 tablespoons of the oil. Add the onion and carrots and sauté until the onion is tender, about 5 minutes. Add the paprika, cumin, cinnamon, ginger, and cayenne and stir for 10 seconds. Add the chickpeas, tomatoes with juices, raisins, and 1 cup (8 fl oz/250 ml) water. Sprinkle with salt and black pepper. Bring to a boil, reduce the heat, cover, and simmer until the carrots are just tender, about 20 minutes.

2. Rinse and drain the quinoa 4 times, and then place in a saucepan. Add 2 1/4 cups (18 fl oz/560 ml) water and a pinch of salt and bring to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand for at least 5 minutes.

3. In a small bowl, mix the yogurt and 1 tablespoon of the oil. Season to taste with salt and black pepper. Fluff the quinoa with a fork, and then mix in the remaining 1 tablespoon plus 1 1/2 teaspoons oil.

4. Divide the quinoa among warmed plates. Season the chickpea mixture to taste with salt and black pepper and spoon over the quinoa. Spoon the yogurt on top. Sprinkle with cilantro and almonds and serve right away.

For the topping, choose the yogurt you like best—whole milk, two percent, or fat free. No side dish is needed for this complete dish.

Grilled Chicken Breasts with Salsa Verde and White Beans

"Salsa verde is a fresh, all-purpose gluten-free sauce we enjoy on poultry, seafood, and pasta. I like to make a double batch to have extra to use another day. If you don’t have a grill, the chicken is also delicious sautéed," writes Kidd.

Salsa Verde (recipe below)
Skinless, boneless chicken breast halves, 4 (5–6 oz/155–185 g each)
Kosher salt and freshly ground pepper
White beans, 2 cans (15 oz/470 g each), rinsed and well drained
Cherry tomatoes, 1 pint(12 oz/375 g) halved, or 1 large heirloom tomato, diced


1. Prepare a grill for direct-heat cooking over high heat. Set aside 1/4 cup(2 fl oz/60 ml) of the Salsa Verde for serving.

2. Place the chicken on a plate. Transfer 2 tablespoons of the salsa verde to a small bowl and brush on both sides of the chicken. Sprinkle lightly with salt and pepper. In a medium bowl, combine the drained beans and tomatoes. Add enough salsa verde to coat. Season to taste with salt and pepper.

3. Place the chicken on the grill, cover, and cook until springy to the touch and cooked through, about 5 minutes on each side. Divide the chicken among 4 warmed plates, and spoon the reserved salsa verde over the top. Spoon the beans alongside and serve right away.

Salsa Verde

Extra virgin olive oil, 1/2 cup (4 fl oz/125 ml)
Fresh flat-leaf parsley, 1/3 cup (1/2 oz/15 g) minced
Green onions, 3, thinly sliced
Lemon zest, 1 1/2 teaspoons grated
Fresh lemon juice, 1 1/2 tablespoons
Kosher salt and freshly ground pepper

In a small bowl, combine the oil, parsley, green onions, lemon zest, and juice. Season to taste with salt and pepper. Use right away, or cover and refrigerate for up to 3 days. Bring to room temperature before serving.


Kristine's Tips:

  • I often serve this white bean and tomato side dish with fish, beef, and lamb dishes.

  • I also wrap it in corn tortillas for easy vegetarian tacos.

  • The chicken can also be cooked in a covered frying pan over medium heat.

Fish Tacos with Broccoli Slaw and Lime Cream Sauce

As soon as the warm weather hits, this will be your go-to dinner to channel lazy fish shack-style dinners at the beach.

Prepared broccoli coleslaw, 4 cups (8 oz/250 g), about half of a 16 oz (500 g) bag
Red onion, 1/4 cup (11/2 oz/45 g) minced
Fresh cilantro, 1/4 cup (1/3 oz/10 g) minced
Fresh lime juice, 1 tablespoon plus 2 1/2 teaspoons
Serrano chile, 1, seeded and minced
Kosher salt and freshly ground black pepper
Gluten-free mayonnaise, 6 tablespoons (3 fl oz/90 ml)
Plain Greek-style yogurt, 6 tablespoons (3 oz/90 g)
Lime zest, 1 1/2 teaspoon finely grated
Albacore tuna, 1 lb (500 g), cut into 3/4-inch (2 cm) cubes
Ancho chile powder, 3/4 teaspoon
Ground cumin, 1/4 teaspoon
Ground coriander, 1/4 teaspoon
Olive oil, 2 tablespoons
Large avocado, 1, peeled and sliced
Gluten-free corn tortillas, 8–10 (5 1/2–6 inches/14–15 cm in diameter), heated


1. In a large bowl, combine the broccoli slaw, onion, cilantro, 1 tablespoon plus 1 teaspoon of the lime juice, and the minced serrano chile. Toss to combine. Season to taste with salt and black pepper. Let the slaw stand while preparing the sauce and fish.

2. In a small bowl, mix together the mayonnaise, yogurt, lime zest, and the remaining 11⁄2 teaspoons lime juice. Mix a pinch of salt into the sauce.

3. In a medium bowl, mix the tuna cubes, chile powder, cumin, and coriander. Sprinkle with salt and black pepper. In a large frying pan over medium-high heat, warm the oil. Add the fish and sauté until brown on the outside but still pink inside, about 2 minutes. Transfer the fish to a warmed bowl.

4. Set out on the table the fish, slaw, sauce, avocado, and tortillas and allow diners to assemble their own tacos.

Sautéed Pork Chops with Kale Salad

"A honey-mustard vinaigrette lends bright flavors to both the meat and salad," writes Kristine. "Unlike lettuce salads, which need to be served as soon as they are made, kale benefits from being prepared ahead."

Cider vinegar, 1/4 cup (2 fl oz/60 ml)
Gluten-free Dijon mustard,1 tablespoon plus 1 teaspoon
Honey, 1 tablespoon plus 1 teaspoon
Olive oil, 1/2 cup (4 fl oz/125 ml) plus 3 tablespoons
Kosher salt and freshly ground pepper
Black kale leaves, 4 cups (4 oz/125 g) thinly sliced (about 14 stalks with center ribs removed, from 1 large bunch)
Tart green apple such as Pippin, 1, cut into matchsticks
Center-cut loin pork chops, 4, each about 1 1/4 inch (3 cm) thick
Fresh thyme, 4 teaspoons minced
Dried marjoram, 2 teaspoons, crumbled
Shallot, 2 tablespoons minced
Dry vermouth, 1/2 cup (4 fl oz/125 ml)


1. In a small bowl, mix together the vinegar, mustard, and honey. Gradually mix in 1/2 cup (4 fl oz/125 ml) plus 2 tablespoons of the oil to make a dressing and season to taste with salt and pepper. In a large bowl, combine the kale and apple. Add 1/3 cup (3 fl oz/80 ml) of the dressing and toss to coat. Season to taste with salt and pepper. Let stand for at least 10 minutes before serving.

2. Lightly sprinkle the pork chops on both sides with salt and pepper, and then sprinkle with the thyme and marjoram.

3. In a heavy large skillet over high heat, warm the remaining 1 tablespoon oil. Add the pork chops and cook until lightly browned, 1–2 minutes per side. Reduce the heat to medium-low, cover, and cook until the meat feels firm but not hard when pressed and an instant-read thermometer registers 145°F (63°C), 3–4 minutes per side. Mound the kale on a platter and top with the pork chops. Let stand while you make the sauce.

4. Pour off all but 1 tablespoon fat from the pan. Set the pan over medium heat, add the shallot, and sauté until fragrant, about 30 seconds. Add the vermouth and bring to a boil, scraping up the browned bits on the pan bottom. Remove from the heat and mix in the remaining dressing to make a sauce. Season the sauce to taste, then spoon over the pork chops and serve.

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